Pumpkin and Cavolo Nero Lasagne (4)

A recipe from Lello Favuzzi, Head chef at Mortimer House Kitchen, London.

Pumpkin and Cavolo Nero Lasagne (4)
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Pumpkin and Cavolo Nero Lasagne (4)
Print Recipe
  1. First make the bechamel. In a saucepan, bring the milk, nutmeg and salt to a boil, then turn off the heat. In a second pan, gently melt the butter, then add the flour and stir slowly to make a roux.
  2. Slowly pour the milk mix into the roux, stirring all the while, then cook gently, stirring, until smooth and thick enough to coat the back of a spoon.
  3. Heat the oven to 200C (180C fan)/390F/gas 6. Put the pumpkin on an oven tray, pour over the oil and season well. Scatter over a small handful of rosemary and toss to coat.
  4. Roast until cooked through and slightly caramelised at the edges – about 20 minutes, but check after 15 or so.
  5. Discard and discard any tough cabbage stalks, then blanch the leaves in salted boiling water for five minutes. Drain, dunk in iced water to cool down as quickly as possible – this helps retain its colour – then drain again.
  6. Brush butter over the base of a large, deep baking tray and sprinkle over a handful of grated cheese.
  7. Put a layer of pasta in the base of the tray, cover with bechamel – you’ll need a couple of ladlefuls – top with pumpkin, followed by a small handful each of chopped rosemary, chopped chestnuts, chopped cabbage, grated grana padano and diced mozzarella.
  8. Repeat until you’ve used up all the ingredients – in about five layers, ideally — but make the top with only pasta, bechamel and pumpkin topped with melted butter and grana padano.
  9. Bake the lasagne in two stages, as we do in Italy, so it stays firm when served. Heat the oven to 150C (130C fan)/300F/gas 2, bake for 25 minutes, remove and leave to cool; 40 minutes before serving, heat the oven to 200C (180C fan)/390F/gas 6, then re-bake the lasagne for 25 minutes more and take to the table.
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